These tasty low-carb breakfast muffins are the perfect make-ahead meal for those busy mornings when you don’t have 5 minutes to spare.
Just whip up a quick batch or two to freeze over the weekend and you’ll have a hearty, satisfying breakfast that you can just grab, defrost,
and go!
1.Preheat oven to 350˚ 2.Crumble sausage with your hands into bite-sized pieces into a large skillet. Over medium- high heat, cook the sausage until it is no longer pink. Remove from heat and carefully drain excess fat. 3.Crack eggs into a large glass bowl and beat thoroughly with a fork. Add cooked sausage, Portobello mushrooms, green onion, ½ cheese blend, salt and pepper. Vigorously stir with a fork to blend all ingredients. 4.Spray both muffin tins thoroughly with non-stick cooking spray and scoop ¼ cup of egg mixture into each container. (You should have enough for approximately 16 muffins) 5.When finished, top each cup with equal amounts of the remaining Mexican-blend cheese. 6.Place in oven and bake for 20–25 minutes. Remove from oven and cool slightly before removing from pan. Serve immediately or place in freezer-safe container to freeze for later use. 7.Yields 16 medium-sized muffins.
Low-Carb Portobello and Sausage Breakfast Muffins
Ingredients
Instructions
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